In Israel, those wonderful dough-wrapped frankfurters are called “Moshe B’Tayva,” or loosely:
“Moses in the Basket.” You wouldn’t expect Jews to name a dish after pigs, now would you?? But essentially, these treats are as well beloved and easy to make, as they are in America. After all, “A rose by any other name would smell as sweet,” right?
Moshe B’Tayva is fun to make and eat, so if you’re looking for a cooking project you can do with your kids during the coronavirus epidemic, or at any other time, this is the one. Brush the inside of the (store-bought) puff paste with mustard or ketchup, whatever the kiddies enjoy! And have them brush the tops with beaten egg, for a beautiful shiny golden top.
Moshe B’Tayva
Yield: 24
Ingredients:
- 2 pound roll of frozen puff pastry, thawed in package in refrigerator, overnight
- 24 hot dogs
- Dijon mustard
- Ketchup
- Baking parchment paper
- 1 egg
Method:
- Preheat oven to 375°F.
- Cut dough into 24 squares
- Brush dough squares on one side with Dijon mustard or ketchup
- Place one hot dog on each square of mustard or ketchup brushed dough, roll it up, and place the dough-wrapped hot dog, seam side down, on a parchment-lined cookie sheet. Repeat, leaving an inch of space between the hot dogs on the tray.
- Cut 3 slits in the dough atop each wrapped hot dog.
- Brush dough with egg beaten with a fork to mix.
- Bake hot dogs for 35-40 minutes, until light golden brown.
- Serve hot.